We watched the sun set over the Pacific while shipping a spicy jalapeño-cilantro margarita in the open air lounge. The power was out for a bit, and the candle light made the already friendly and homey scene more intimate. Next into the dining room for a feast! Home made chips served with black bean dip and a delicious, spicy dip made from a particular type of dried chili and a side plate of friend jalapeños were followed by enchiladas in your choice of sauce with rice and beans. I ordered one beef and one veggie enchilada, both with the most delicious mole sauce I have ever tasted. The heat and flavor built -- each bite was yummier and more complex than the last. My husband had one chicken enchilada with tomatillo sauce and one beef with mole -- both excellent. Dessert was a surprise! A praline with avocado ice. It sounded "innovative" which doesn't always translate to delicious but the combination was perfect. No wonder you have to reserve ahead of time, even in the off season, for a coveted spot on the one night each week (Wednesday) that the restaurant is open.
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